Grilled Soy-Basted Chicken Thighs With Spicy Cashews

I marinated the chicken for 2 hours and baked it in a 375 degree oven for 15 minutes on each side. Then I added the basting sauce for an additional 10 minutes. It was quite delicious with the cashews, scallions and cilantro. I served it with leftover rice and asparagus from the garden.

Can this be done in the oven? Or in a cast iron skillet on the stove top?

How long can you marinate the chicken for?

Also, for a gas grill, would you cook it on the direct heat or indirect heat?

THANKS!

Sam: For those of us apartment dwellers unable to cook this on either charcoal or gas, can we do it inside, on bake and broil, and if so -- what should we look out for?

I made this tonight in the oven. The entire Bay Area is filled with smoke from north bay wildfires, so I couldn't use my outside grill. Following suggestions from others, I baked mine at 350 degrees for about 15 minutes per side. After basting with the glaze, I broiled it for a few minutes. Turned out great. The flavors were fantastic! I plan make it again to serve at room temperature on a buffet table.

You could marinate overnight if you liked. And if cooking on a gas grill, go medium direct heat, turning often.

I would love to leave a review, but I'm so busy swooning and drooling, I'm not sure I can concentrate. I'll do my best. If this sounds good to you, make it. As soon as possible. We couldn't have loved it more--the presentation, the flavors, the tenderness of the chicken. I might use low-sodium soy next time just because I'm not a big salt eater, and I gambled with molasses and wouldn't do it any other way. So there. Sam Sifton, will you marry me?

The Sriracha roasted cashews are truly addictive, smoked paprika notches them up another level.

When my grill went kaput, I cooked the chicken on a grill pan on the stove, 7 minutes a side, then popped them into the oven at 375 for 17 minutes, then dragged 'em all back and finished them in the pan with the glaze. It wasn't the recipe, but nobody knew, and the chicken was indeed done through, delicious, and not dry.

I cooked this on a cast iron grill pan stove top. I used a little peanut oil in the pan.

I loved it, especially the Shriracha cashews.

Made this with tofu instead of chicken and in a cast-iron pan on the stove top instead of a grill. Turned out spectacularly! Added fresh habaneros to both the marinade and the basting sauce, and red miso paste to the marinade. Marinade for 1.5 hours before cooking. Served with steamed broccoli & rice, both splashed with any leftover basting sauce.

Don't have a grill so I did it in the oven (blasted it under the broiler, flipping every 5 min for about 15 min?). Also ended up with a change of plans so I ended up marinating them overnight and they still turned out great. Especially loved the sriracha nuts - listen to the headnote and definitely make a double (or quadruple!) batch. Leftovers went into fried rice (with kalbi butter) which was also insanely delish.

I marinated for two days and also baked in the oven with the marinade. Can't tell you the compliments I received! Definitely worth the effort. I served with the Mashed Potatoes with Scallions and Herbs, plating the potatoes in the middle of a large platter, surrounded by the chicken thighs. The dishes complemented one another.

Tip: After the chicken comes off the grill, squeeze half a lime over it before serving.

I cooked this on a gas grill and did exactly as the directions said. I turned the far left burner on high and the others on medium. I put the chicken on the hot left side first turning a few times. I basted once and then moved to the cooler right side as the chicken was starting to get a little crusty which you don't want. Basted and turned a few more times on the cooler side and then took it off.

Mine only marineated for about 1/2 hour and it was great.